Meanwhile, in another medium bowl, using an electric mixer, beat cream cheese and sugar on medium speed until smooth.

Add the eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust.

Drop the jam by teaspoonfuls over batter; swirl jam through batter with a knife to create the design. Donít cut in too deep.

Bake 30 to 40 minutes or until set. Remove from the oven and while it is still hot, sprinkle the little white chocolate chunks onto the top of the cheesecake. If they donít seem to be melting put back into the oven for a couple of minutes.

Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into squares and keep chilled in the refrigerator.